3 ripe figs, cut in half
1 orange, pared zest and juice
1 small quince, peeled and cut into chunks
80²µ/2¾´Ç³ú caster sugar
90²µ/3¼´Ç³ú caster sugar
1 cinnamon stick
2 cloves
150ml/5fl oz honey
3 peppercorns
1 star anise
1 vanilla pod, seeds reserved
100g/3½oz salted butter
crème fraîche
300ml/10fl oz double cream
3 medium free-range eggs
300ml/10fl oz full-fat milk
2 thick cut slices brioche, preferably stale
500ml/18fl oz red wine